Simple, Healthy and Full of Flavor
Dice approx. 5 medium-sized red potatoes and boil for about 15 minutes or until soft but not mushy. While potatoes are boiling, cut corn off 1-2 cobs and about chop about 1/8 cup yellow onion. Once potatoes are done cooking, drain and return to stove on lowest heat. Add 1-2 tablespoons of olive oil, Italian seasoning blend, garlic salt, corn, onion and bacon bits. Stir to coat all ingredients in seasonings and oil. Do not over-stir to avoid mushing up the potatoes. Serve warm with garlic toast or breadsticks.
Gooey goodness. With dark chocolate chips Pumpkin Cookies Preheat OVEN to 350 degrees. Cream together: 1/2 cup margarine, softened 1 1/2 cups white sugar Add and beat together: 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Combine with: 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg (OR replace with pumpkin pie spice) 1/2 teaspoon ground cloves (OR replace with pumpkin pie spice) 1/2 teaspoon salt Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle icing with fork. Icing Combine, add milk as needed to achieve drizzling consistency: 2 cups confectioners' sugar 3 tablespoons soy, rice or almond milk 1 tablespoon melted margarine 1 teaspoon vanilla extract Cooling, before putting on icing
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